Low Fat Blueberry Tartlets

blueberry tartelettes tf  Posted by Lynda Balslev

Go ahead, indulge yourself. These gorgeous blueberry tartlets are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a little wicked anyway?

Blueberry Tartlets with Yogurt and Lemon

Makes 1 (10-inch) tart or 6 to 8 individual tartlets

Crust:
10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Filling:
2 cups whole milk Greek-style yogurt
3 tablespoons granulated sugar (or honey)
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish

Heat oven to 350°F (180°C). Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 6 to 8 ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.

While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.

12 responses to “Low Fat Blueberry Tartlets

  1. I will sit here and pretend you wrote this post for me. ;-)

    my kind of recipe all the way, and I would be ready to indulge!

  2. Just luxurious! My husband adores blueberries and would be smitten with these inspired tartlets!

  3. I just received a Greek yogurt maker for my birthday, a great time to try your recipe.

  4. They look so yum! Photos are just gorgeous!

  5. Mmm, those look delish! Greek yogurt is always awesome in cheesecakes and such things, and this looks like no exception. Lemon + blueberry are like the PB + J of spring desserts :)

  6. Divine and fresh! A wonderful recipe.

    Cheers,

    Rosa

  7. I actually have everything I need for these beauties in my fridge right now….YIPPEE!

  8. They look like a wonderful treat to me.

  9. Pingback: Low Fat Blueberry Tartlets | A Native Texan's Life in Kansas